-Dissolve yeast and sugar in water; allow to rest for 8 minutes. -In a separate bowl, combine flour and salt. -Pour yeast mixture over flour mixture and mix well with a heavy spoon. -Turn dough onto a floured surface and knead for 2 minutes. -Working from the edges to the center, press dough into a 12" circle. We've also found that holding the dough up, off the counter and stretching it works well, too (keep rotating the dough circle as you stretch to keep an even circle forming). -Place dough on a lightly greased pizza pan and stretch dough to edges. -Spread sauce over crust and top with cheese and desired toppings. -Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.

Notes: To answer the most frequently-asked questions I receive about this recipe: No, the dough does not have to rise - if it did, it wouldn't produce a thin crust. If you'd like to freeze the dough for later use, roll the dough into a ball, place in a sealable plastic bag (allow extra room, as the dough will rise a bit before it freezes completely), then thaw in the refrigerator completely before pressing out into a circle.